Wine Pairing
Pasta Cabonara
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The delicious Carbonara ingredients are Bacon or Pancetta or Guanciale, Pecorino Romano or Parmiggiano Reggiano Cheese, Egg yolk, Pepper mix, and sometimes a little heavy cream.
White Wines
We prefer white wines to enhance the delicious ingredients.
The best match is a dry white, not too savoury, but able to balance the sweetness of the egg and the fat of the cheese and bacon.
Verdicchio (Italy)
Verdicchio pairs exceptionally well with pasta carbonara, especially more intense versions, as its bright acidity cuts
through the richness, while its herbal, citrus, and mineral notes complement the salty guanciale and cheesy sauce,
offering a fantastic balance and palate-cleansing refreshment.
Chardonnay (France, USA, World)
An unoaked or lightly oaked Chardonnay (Meursault or Chablis) brings acidity and a subtle creaminess that matches the sauce perfectly.
If you use cream, an oak aged Chardonnay is the best pair.
Soave (Italy)
This dry white from Veneto has a fresh citrus character and minerality, which pairs well with the salty Pecorino.
Cortese di Gavi (Italy)
A great Italian choice, with crisp acidity and a nutty, mineral backbone that enhances the dish’s richness.
Vermentino (Italy or France)
Its herbal and citrus notes refresh the palate between bites.
Frascati (Italy)
A classic and delicious pairing, especially from the Lazio region where carbonara is from.
Pinot Grigio (Italy)
Its acidity cuts through the richness, while the wine's light, fruity notes complement the savory pancetta.
Sparkling Wines
Sparkling wines (bubbles!) can be fantastic with Carbonara. In fact, they are often underrated in this pairing.
Carbonara is rich, creamy, salty, and savory due to the Pancetta/Guanciale, Egg yolk, and Pecorino Romano.
Champagne (Brut or Extra Brut) - France
- Type: Traditional method (Chardonnay, Pinor Noir)
- Why: Bright acidity, toasty and yeasty, great structure
- Best: Blanc de Blancs (100% Chardonnay) - crisp and citrusy
Why it works:
- High acidity cuts through the richness of the sauce
- Bubbles lifts the fatty texture and cleanses your palate
- Minerality complements the cheese and egg
- Dryness (Brut) balances the salt and the umami
Franciacorta - Italy
Italy’s answer to Champagne. It is made in the traditional method,
has elegant bubbles, good acidity and subtle nutty and toasty notes.
Go for a Satèn (softer style), or a Brut Franciacorta with Chardonnay.
Cava (Brut Nature or Brut) - Spain
This is a traditional method wine made from the grapes Macabeo, Xarel·lo, and Parellada.
It is clean, mineral, and often a great value compared to Champagne
Crémant (de Bourgogne, de Loire, d’Alsace) - France
This traditional method sparkling wines from regions outside Champagne
is affordable, and often made with the same grapes and methods as Champagne.
Crémant de Bourgogne with Chardonnay is excellent for Carbonara
Lambrusco (Secco, Dry) - Italy
This sparkling red from Emilia-Romagna is surprisingly good with Carbonara.
Dry Lambrusco has acidity, bubbles, and light tannins.
If you want the ultimate bubbly match for Carbonara, go for a Blanc de Blancs Champagne or Franciacorta Brut. They elevate the dish with elegance, refresh the palate, and create a luxurious balance of creamy and crisp.
Red Wines
Fruity red wines with a good acidity, pair best with creamy Pasta Carbonara as the wines cut through the creamy white sauce without overwhelming the delicious bacon, butter and cheese flavours.
Pinot Noir (World)
A light-bodied Pinot Noir with soft tannins and earthy notes is a great red option without overpowering the dish.
Barbera d'Alba (Italy)
High acidity and bright red fruit make this Piedmont red a good match.
Chianti Classico (Sangiovese, Italy)
The acidity in Chianti Classico helps balance the creamy Carbonara, while its cherry and earthy notes complement the pancetta.
Etna Rosso (Sicily, Italy)
Made from the Nerello Mascalese grape, this wine is light-bodied with volcanic minerality that pairs well with Carbonara.
Personal Preferences
As always, personal preferences play a significant role in wine and food pairings. Don't hesitate to experiment to find the combination that suits your taste buds best.
Each pasta dish has its own personality, and the wine should either complement or contrast its flavors in an enjoyable way.
Try to match the intensity of the pasta with a wine of similar weight, and let acidity be your guide when pairing with tomato-based sauces.
Enjoy experimenting with pasta and white wine!
Grows Together Goes Together
If it grows together it goes together.
Pairing locally is a great way to learn more about food and wine:
Italy
Spaghetti ai Frutti di Mare (Seafood Pasta)
Greco di Tufo from Campania is an excellent match for mixed seafood pasta.Trofie al Pesto (Basil Pesto Pasta)
The herbal notes of Vermentino complement the basil in pesto.Pasta alla Carbonara (Egg, Pancetta meat, Parmesan)
A dry, crisp white wine like Soave complements the salty pancetta and creamy sauce.
France
Coquillettes au Jambon (Macaroni with Ham and Cheese)
A Chardonnay (preferably from Burgundy) adds richness without overpowering the dish.Pâtes au Saumon (Pasta with Salmon)
A crisp and mineral-driven Sancerre (Sauvignon Blanc) balances the richness of the salmon.Pâtes aux Fruits de Mer (Seafood Pasta)
A dry and refreshing Muscadet from the Loire Valley highlights the briny, delicate seafood flavors.